The Greenhouse Gets a Floor

Joseph has been working hard all week preparing our greenhouse for spring planting. He has made a lot of progress on the floor, and is also replacing the poly sheeting with corrugated plastic. This sturdy plastic makes much better walls than the poly. One or two storms is all it takes to put holes in your greenhouse when you use poly sheeting, so it is definately a good investment in our eyes.

Last year's storm damage:

We are going to have a "Planting Party" this weekend. We invited friends and family over for a Saturday afternoon of planting. Everyone brings some containers and dirt to share with us in return for using our greenhouse to start their plants. We're going to cook a big meal for when we are finished planting and make a party out of it!

Our new floor:

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Khachapuri: A Delicious Cheese and Egg Filled Bread

If you love the taste of freshly baked bread, cheese, and eggs, this recipe is for you! It is based on a dish called Khachapuri ( pronunciation here ), which comes from the beautiful country of Georgia, located at the boundary of Eastern Europe and Asia. The name Khachapuri translates to "curd bread," owing to the heavenly combination of melted cheeses inside a soft, fluffy bread boat.

Summer Squash and Wild Rice Casserole

Squash season will soon be upon us. Yellow Crookneck Squash The time will come when I will make my daily trek out to the garden and be delighted to see that my first yellow crooknecks and zucchinis are ready for picking...and then there will be more the next day, and the next, and the next. It will eventually get to the point where I have grown weary of eating squash sauteed in butter, I've frozen enough of it to last me the winter, and even dehydrated thin slices of it into chips, and still, it continues to produce, and begs for me to pick it. Which is why I wanted to share this recipe--it was a winner (even my oldest son, who is not much into squash, said that it was good). Summer Squash and Wild Rice Casserole

Butternut Squash Breakfast Porridge

Good day We Like Making Our Own Stuff readers; long time no see! Today, I want to share with you my new favorite breakfast. If you are attempting to eat a more traditional diet, trying to cut out processed foods, or just looking for something different, yet delicious, for breakfast, then this recipe is for you. Sometimes, I get a little tired of eating eggs (please don't tell my hens I said that), and a little sweetness in the morning is nice once in a while. This recipe is very flexible as far as ingredients and toppings go. It can be adjusted to fit many types of eating styles--Paleo, Whole30, Nourishing Traditions, autoimmune, gluten-free, etc... But, you don't need to be following a special eating plan to enjoy this breakfast, because it is delicious ! Warm Butternut Squash Breakfast Porridge topped with cream, raspberries, sliced almonds, and granola.

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